Turkish Chicken Curry
Ingredients:
Ingredients:
Canola oil
2/3 lb sirloin steak
½ onion
½ c mushroom
2/3 lb sirloin steak
½ onion
½ c mushroom
1 carrot
2 yukon gold potatoes
½ red bell pepper
2 t ground cloves
2 t ground cardamom
1 t bay leaves
1 cinnamon stick
1 T ground coriander seeds
1 T paprika
1 T fresh ginger
2 t Garam Masala
½ t cayenne
½ t turmeric
2 garlic cloves
½ red bell pepper
2 t ground cloves
2 t ground cardamom
1 t bay leaves
1 cinnamon stick
1 T ground coriander seeds
1 T paprika
1 T fresh ginger
2 t Garam Masala
½ t cayenne
½ t turmeric
2 garlic cloves
1 ripe tomato
1 ½ c chicken stock
1 ½ c chicken stock
salt (to taste)
1 T brown sugar (optional)
1/2 cup chopped fresh cilantro
2 c white rice
1 T brown sugar (optional)
1/2 cup chopped fresh cilantro
2 c white rice
Directions:
In
a deep saucepan, add two teaspoons of canola oil, and place on medium heat.
When hot add the steak, cook evenly on both sides. Meanwhile, cut the onion,
mushrooms, carrot, potatoes and red pepper. Remove the steak from pan and set
aside. Add two more teaspoons of canola oil to the pan and allow to heat up.
Add the cut up vegetables, as well as cloves, cardamom, bay leaves and cinnamon
stick. Allow the vegetables to brown, stirring occasionally.
Cut
up the tomatoes and ginger and add to the saucepan. Add the ground coriander,
paprika, Garam Masala, cayenne, turmeric, and garlic. Allow the spices to mix
well with the vegetables. Cut up the steak, and add to the pan with chicken
stock, salt, and brown sugar. Turn heat to medium-low and allow simmering
thirty minutes.
Make
rice according to directions. When ready to serve, cut up the cilantro, and add
to curry. Enjoy!
Ingredients:
1 16 oz. can of garbanzo beans.
½ yellow onion
2 cloves of garlic
1 t parsley
1 t coriander
1 t cumin
2 T breadcrumbs
Salt & Pepper
Canola Oil
Directions:
Chop
up the onion and garlic. Separate the garbanzo beans from the liquid. In a food
processor, add the garbanzo beans, onion, garlic, parsley, coriander, cumin,
breadcrumbs, salt and pepper.
Combine, you want it to resemble a thick paste. Add a little garbanzo
bean liquid if too thick.
In a deep skillet, add enough canola oil so it is one inch up the pan. Allow to heat up, meanwhile roll the falafel mixture into half an inch balls, and press slightly flat. Put the falafels into the heated oil; allow each side to brown, about five minutes. Remove from oil, dry on paper towel, serve with tahini.
In a deep skillet, add enough canola oil so it is one inch up the pan. Allow to heat up, meanwhile roll the falafel mixture into half an inch balls, and press slightly flat. Put the falafels into the heated oil; allow each side to brown, about five minutes. Remove from oil, dry on paper towel, serve with tahini.
Tahini
Ingredients:
2 T sesame seeds
½ t sesame oil
¼ t salt
2 T water
3 cloves garlic
2 T olive oil
½ lemon
1 t parsley
Directions:
In
a grinder, add the sesame seeds until they resemble a paste. Place in a food
processor, add the sesame oil and salt, and blend until they look like a paste.
Mix in the water and blend. Remove from the food processor, and place in a
bowl.
Mix
in garlic, olive oil, parsley, and the juice from the lemon. Mix with a whisk
and enjoy!
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